Step 1

Filling:

Step 2

Mix peanut butter, honey, coconut flour, and vanilla until completely combined.

Step 3

Shape into 1/2-teaspoon sized balls and flatten slightly into discs. Place on a cookie sheet and refrigerate for an hour or two.

Step 4

Meanwhile, line 34 mini muffin pans with paper liners.**

Step 5

Chocolate Coating:

Step 6

Option #1- Homemade Chocolate: Set a glass bowl in a saucepan with water in the bottom that doesn't touch the bottom of the bowl (or a double boiler).

Step 7

Add the cocoa butter wafers to the bowl and heat the water to simmering over medium-high heat, melting the cocoa butter completely.

Step 8

Remove from heat and whisk in the cocoa powder gradually until completely smooth.

Step 9

Add honey, vanilla, and salt, whisking again until smooth.

Step 10

Option #2- Melt Chocolate: Place chocolate chips in a double boiler or microwave-safe bowl along with the coconut oil or butter. Melt until smooth, stirring often.

Step 11

Assemble Cups:

Step 12

Using a teaspoon, add enough chocolate to the bottom of each candy liner to cover it; refrigerate just until starting to set, about 5-10 minutes.

Step 13

Remove from fridge and place a cold peanut butter disc in the center of each cup. Use a teaspoon to add more chocolate to cover all the discs completely.

Step 14

Refrigerate until hardened. Remove from trays and store in an airtight container in the fridge.